Ethiopian Stews and Gluten-Free Injera on Brooklyn's Court Street

Awash first brought Ethiopian cooking to New York in 1994, and the Brooklyn location on Court Street carries that long practice onto every plate. Orders arrive as a shared round of injera, the spongy sourdough flatbread used to scoop each stew. The kitchen's gluten-free injera draws steady praise for staying authentic and consistent. Build a platter from red lentils, collard greens, and sambusa stuffed with vegetables, then add chicken drumsticks or a spiced beef stew for the table. The vegetarian spreads land as the quiet standout, layered and generous without leaning on meat. Pour a glass of tej, the honey wine, to round out the heat. Service moves quickly, the room stays calm and plant-filled, and small groups fit comfortably. Doors open at 4:00 PM on weekdays and 1:00 PM on weekends. A late lunch or an unhurried dinner both work here.